(Prep + Cooking Time:10 minutes |Servings:4) Ingredients: 8 oz. prosciutto slices 1 lb. asparagus, trimmed 2 cups water A pinch of salt Directions: Wrap asparagus spears in prosciutto slices and place them on the bottom of the steamer basket in your instant pot Add 2 cups water to the pot, add a pinch of salt, close the lid and cook at High for 4 minutes Release the pressure naturally, carefully open the lid; transfer asparagus canes on а platter and serve at room temperature.

(Prep + Cooking Time:20 minutes |Servings:4) Ingredients: 4 leeks, washed, roots and ends cut off 1 tbsp. butter 1/3 cup water Salt and black pepper to the taste Directions: Put leeks in your instant pot, add water and butter, salt and pepper to the taste; then stir well. close the lid and cook at High for 5 minutes Quick release the pressure, open the instant pot lid, set it on Sauté mode and cook leeks for 5 more minutes. Divide among plates and serve

(Prep + Cooking Time:20 minutes |Servings:2) Ingredients: 2 salmon fillets, frozen (1-inch thickness) 2 tbsp. olive oil 1 cup. tap water, running cold Salt and pepper, to taste Directions: Pour 1 cup. water in the Instant Pot. Set the steamer rack and put the salmon fillets in the rack. Lock the lid and close the steamer valve. Press “Manual”, set the pressure on “Low”, and set the timer for 1 minute When the timer beeps, turn off the pot and quick release the pressure Carefully open the lid. Remove the salmon fillets and pat them dry using paper towels. Over medium-high heat, preheat а skillet. Grease the salmon fillet skins with 1 tablespoon olive oil and generously season with black pepper and salt. When the skillet is very hot, with the skin side down, put the salmon fillet in the skillet. Cook for 1 to 2 minutes until the skins are crispy. Transfer the salmon fillets into serving plates and serve with your favorite side dishes. This dish is great with rice and salad.